Sweet Christmas Surprise: A DIY Crème Brûlée Everyone Will Enjoy

With the Christmas season in full swing, there's an unparalleled joy in creating and savouring delightful desserts that capture the essence of festivity. Among the list of festive treats, one dessert stands out as a favourite among my private dining guests—Crème Brûlée. Sophisticated yet simple, luxurious yet comforting, this dessert is the pièce de résistance of Christmas dinners and intimate holiday gatherings.

The Irresistible Charm of Crème Brûlée

Crème Brûlée, sometimes called “crema catalana”, “Trinity cream” or “burnt cream” is a symphony of textures and flavours. It's the magical contrast between the slightly warm, velvety custard and the cool, crisp caramelised sugar topping that makes it a universal favourite during the festive season.

The beauty of crème brûlée lies in its simplicity. Basic yet exquisite, it requires a handful of ingredients: egg yolks, sugar, vanilla, and cream. Every spoonful is a testament to the dessert's timeless grace—a perfect ending to a luxurious meal. These components, when carefully combined, create a silky-smooth custard base.

So, here's a recipe for you to try at home and add to your Christmas menu

**Classic Vanilla Crème Brûlée Recipe**

Ingredients:

• 450ml of double cream

• 1 vanilla pod

• 6 egg yolks

• 70g of caster sugar

• Demerara sugar, to caramelise

Instructions:

• Preheat the oven to 150°C/gas mark 2

• Add the cream to a saucepan. Split the vanilla pod in half lengthways and scrape out the seeds, then add the seeds to the cream along with the empty pod. Bring the cream to the boil, then remove from the heat

• In a bowl, mix together the egg yolks and sugar. Pour into the cream and whisk until combined

• Pass the liquid through a sieve and divide the mixture evenly between 4 ramekins to 3/4 of the way up the sides

• Place the ramekins in a deep-sided roasting tray and pour in enough hot water to come halfway up the side. Place the tray in the centre of the oven and bake for 40-50 minutes, or until just set

• Once set, remove the ramekins from the water and allow to cool before chilling in the fridge overnight

• The next day, sprinkle each crème brûlée with a spoonful of Demerara sugar to coat the surface evenly. Place under a very hot grill for 1 minute, or until caramelised. Allow the sugar to cool slightly and harden before serving

Enjoy that first spoonful as you experience the delightful crack of caramelised sugar, revealing the luscious custard underneath. It’s the perfect taste of Christmas.

As you gather around the table this Christmas, surprise your guests with a culinary secret treasured by private dining connoisseurs. Crème Brûlée is not just a dessert; it’s an experience, one that adds a touch of extravagance to your holiday meal and creates warm, delicious memories.

Happy Eating and Merry Christmas!